Karohemd's World

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4 Jan 2012

4 Jan 2012

My mum makes this based on a recipe by Alexander Herrmann, a German 1 Michelin star chef (I don't have an original link, only found it on various blogs/forums, it was originally presented on radio). It's perfect for adding more flavour to various sauces (but be careful when seasoning as this is quite salty) or as base of stock. When I needed a little more stock while making the risotto for my Boxing Day meal I simply stretched with some water and some of this powder. I'd say a tablespoon is enough to make a pint of light stock.

If you have awesome knife skills, reduce all the veg to a fine brunoise, if not chop them and pulse in the food processor until finely chopped but not mushed. Mix in the salt and spread the mix on a large baking tray lined with baking parchment. Put in an oven (fan assisted is best) at 75°C and leave there with the door cracked open (to let the moisture escape) for about eight hours (or overnight).Blitz in the food processor to a fine powder which will keep in an airtight jar in the cupboard for longer than it will last.

This is the basic recipe, I'm sure you can experiment by adding or replacing some ingredients to change the base flavour. I don't see why you couldn't add garlic, ginger, chili and things like lemongrass and/or lime to make a broth with Asian flavours.[Short URL to this post]